Saucy Salmon Wellington

"A lucious Spring Entree!"
photo by a user photo by a user
Ready In:
1hr 20mins




  • Make mushroom onion filling: Melt butter or margarine in skillet and saute onion until lightly browned.
  • Add mushrooms and cook, stirring, until most of the liquid has evaporated.
  • Season to taste.
  • Remove to bowl and chill.
  • *Fillingmay be refrigerated up to 2 days or may be frozen.
  • Roll half the pastry on a floured board into a rectangle approximately 14 inches long and 12 inches wide.
  • Cut into 4 rectangles.
  • Repeat with remaining dough.
  • Place salmon fillets on a greased baking sheet.
  • Tuck the thinner parts of fillet underneath, making them all the same thickness.
  • Divide mushroom onion filling among the fillets and spread evenly on top.
  • Cover each with a rectangle of pastry.
  • Tuck 1/2 inch of pastry under fillets; trim off excess dough.
  • Do not cover the entire bottom with pastry or it will become soggy.
  • Brush top and sides with egg yolk glaze, being careful not to let glaze drip.
  • Re-roll scraps of pastry and cut out small decorations.
  • Place on Wellingtons and glaze the entire pastry again.
  • *Maybe refrigerated up to 8 hours.
  • Make light white wine sauce: Place wine, vinegar and shallots or onion in medium saucepan.
  • Bring to a boil, lower the heat, and simmer until slightly thickened and reduced to approximately 4 tablespoons.
  • Slowly whisk in the cream.
  • Simmer, stirring occasionally, until sauce thickens to desired consistency.
  • This will take a little time, but as the water evaporates from the cream, it will thicken.
  • Season to taste with salt and pepper.
  • Stir in chives or parsley.
  • Reheat before serving.
  • If sauce becomes too thick, thin down with additional wine or cream.
  • Serve hot.
  • Before serving, bring Wellingtons to room temperature for 1 hour.
  • Preheat oven to 425F.
  • Bake Wellingtons for 20-25 minutes or until the pastry is golden.
  • At this time, if the fillets are 3/4 inch thick, they will be moist and flaky.
  • Spoon a small amount of sauce on each plate, place Wellingtons on sauce and pass remaining sauce.
  • The Fine Art of Cooking involves personal choice.
  • Many preferences, ingredients, and procedures may not be consistent with what you know to be true.
  • As with any recipe, you may find your personal intervention will be necessary.
  • Bon Appetit!

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  1. Absoulutely decadent!!!! We all loved this and hubby even commented on how good it was! He NEVER does that! Thanks for a really good keeper.
  2. I have served this recipe for the past 3 years for christmas dinner. It is always delicious and special, perfect for a festive occasion. I make my mushroom filling more of a duxelle than what is here - finely chopped mushrooms, a little sherry, thyme, and cream, it makes a mushroom paste pretty much, delectable.
  3. The wellington was delicious. I didn't have to make the filling because Schwans has already cooked & seasoned mushrooms & onions in a freezer bag that I always keep on hand. The sauce was a tad acidic for us, so will use less vinegar next time. Will also have to thicken it more. All in all, a real treat.
  4. This was very good and very easy to make. I couldn't find ready made puff pastry (and really didn't want to try to make myself),so I improvised and used 5-6 sheets of phyllo dough, brushing with butter between the layers. Turned out fine and added a nice crunch ;-) I did have to tent the Wellington's toward the last few min. of baking as I didn't want to burn the phyllo dough. This was my first time to make a wine sauce, so I was a bit leary using 6TBSP of vinegar, but when it was finished, it had a really nice taste, which complimented the salmon nicely. My husband really liked, this dish, too, and that's saying something because he's not a big salmon fan. I served this with broccoli spears and peroghi's, which have been sauted in the extra onion/mushroom filling. Thanks Brawny, for a very nice dish.
  5. Thank heavens my husband is a fisherman and we have a lot of salmon so I can make this often. It is wonderful, but definitely make the filling a day beofre for more flavor.


I am loving my life and times being retired. Enjoy cooking, fine dining and traveling by cruise ship as much as I can. Mexico is my new love for traveling and dining. Living well is life's best revenge. Bon Appetit and Enjoy YOUR Wonderful World.
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